An embarrassingly long time ago (May), I was offered the chance to try a rolling pin from a company that makes really pretty embossed rolling pins. The designs were great, and I like the idea, so I quickly said yes please! Unfortunately, the first few recipes I tried with the pin were a bad match, rising to the point the pattern was lost even in recipes I picked because they had minimal rising agents and after extra chilling the dough to try to prevent it. After those multiple failures, I put the pin aside and, y’know, let the covid gloom prevent me from trying for a while. Recently, though, a random internet stranger pointed me at this recipe that requires no chilling yet creates a great cookie that holds shape perfectly, and is quite sturdy once cooled. The cookie could be a good one for decorating with icing, if that’s your thing, but looks lovely just with the embossing too. I swapped out the almond extract for butter extract, which then made them call for a butterscotch dip!
I think the pattern from the embossing pin is quite pretty! Apparently the floral one I got is sold out for now, but perhaps this cute paw print one is your style?
Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1 large egg
- approximately 6 ounces (just over half the bag) of butterscotch chips
- 1 tablespoon shortening
Preheat oven to 350 degrees. Line or grease two baking sheets and set aside. In a medium bowl, stir together the baking powder, salt, and flour, then set aside.
In a large bowl, cream together the butter and sugar until smooth.
Beat in the extracts and the egg.
Beat the dry goods into the butter mixture a bit at a time (I did roughly quarters) until combined. Similar to creaming at the start, if it still looks dry, and even once it’s been beaten into larger sort of balls of dough, keep beating until you reached a sort of creamed texture again, when it holds together, and (if you’ve got a stand mixer) comes away from the sides of the bowl.
Not yet
Still nope…
There we go!
Roll out approximately 1/3 of the dough to about 1/4″ thick, then go over it again with the embossed pin to roll in your pattern.
Cut using cookie cutters and transfer to the prepared pans. Repeat using remaining dough.
Using a silpat on the counter, I didn’t have to flour my work surface at all for this process. Bake the cookies for 8-10 minutes, until they start to get golden brown at the bottom edges. Let cool on the pans several minutes, then transfer to a cooling rack to cool completely. Keep your lined pans around – don’t wash them yet!
Best part of dipping them, that crack gets covered up!
Once the cookies are cool, melt together the butterscotch chips and shortening over low heat on the stove, then dip your cookies or drizzle the butterscotch over them back on your lined pans, whatever looks best to you! Let cool until firm, then enjoy!
Thanks again to Embossed Co. for the chance to try one of their embossed rolling pins!
Embossed Sugar Cookies
Adapted a bit from In Katrina’s Kitchen.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1 large egg
- approximately 6 ounces butterscotch chips
- 1 tablespoon shortening
Preheat oven to 350 degrees. Line or grease two baking sheets and set aside. In a medium bowl, stir together the baking powder, salt, and flour, then set aside.
In a large bowl, cream together the butter and sugar until smooth, then beat in the extracts and the egg. Beat the dry goods into the butter mixture a bit at a time until combined.
Roll out approximately 1/3 of the dough to about 1/4″ thick, then go over it again with the embossing pin to roll in your pattern. Cut using cookie cutters and transfer to the prepared pans. Repeat using remaining dough. Bake the cookies for 8-10 minutes, until they start to get golden brown at the bottom edges. Let cool on the pans several minutes, then transfer to a cooling rack to cool completely.
Once the cookies are cool, melt together the butterscotch chips and shortening over low heat on the stove, then dip your cookies or drizzle the butterscotch over them back on your lined pans. Let cool until firm, then enjoy!
Ingredients:
I’m pretty awful at making/flipping pancakes, but just do it like you normally do – flip when bubbles have started and then finished rising to the top on the first side, then remove from the stove once browned on the second side. I used a 1/4 cup scoop to scoop batter, but if you like bigger or smaller pancakes, do what works for you!
Ingredients:
Gently stir in the berries and spread evenly in the crust.
Beat the cream to soft peaks, add the sugar and vanilla, and beat to firm peaks. Spread over the filling and serve.
I put together the filling in the morning using frozen berries, and by the time I was having dessert that evening they were thawed and ready to eat.
Ingredients:
Add the salt and baking powder, then beat in the eggs one at a time.
Add the vanilla, then the flour, and beat until just smooth.
Transfer batter to the greased cake pan and spread evenly, then top with the pie filling.
Sprinkle with the cinnamon/sugar mix – this looks like A LOT now but is just a light taste of cinnamon in the finished product.
Bake 40-45 minutes, until set, then serve warm with ice cream or whipped cream.
Ingredients:
Heat your oven to 350. Grease a 9×13″ pan and set aside.
Cool completely, about an hour.
In a microwavable bowl, microwave the frosting ingredients in 30 second increments, stirring after each.
Mine needed 70 seconds. Once stirred together smoothly, let cool 10 minutes then spread over the filling.
Refrigerate 30 minutes until set, then cut into bars.
Ingredients:
In a large bowl, melt the butter then stir in the flour, oats, brown sugar, baking soda, and salt.
Press a bit more than half of the oat mixture evenly into the prepared pan.
Sprinkle the chocolate chips on top, then pour the caramel over that.
Crumble the remaining flour mixture over the caramel, then bake for 20 minutes.
Cool in the pan, then cut into bars.
Ingredients:
Preheat oven to 350 degrees.
Once the cream has sat, gently stir until smooth, then stir in the egg mixture.
Pour the filling into the cooled crust and bake until set about 3″ in from the edge, but still a bit jiggly in the center, 20-25 minutes.
Cool completely on a rack, about an hour, during which time even the center will set.
To make the glaze, bring the cream to a boil. This is obviously a real tiny amount of cream, so don’t take your eye off it for long! Remove from the heat and stir in the chocolate, then the corn syrup, then the water.
Pour the glaze into the center of the tart, then tilt it in all directions until evenly coated, then let stand another hour to set.
Ingredients:
In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar.
Beat in the peanut butter, then the egg, yolk, and vanilla until smooth.
Add the flour mixture 1/3 of a time, beating after each addition.
Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets.
They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.
Melt the white chocolate and stir into the Chex mixture until evenly coated.
Spread on a lined sheet pan, sprinkle with sprinkles if desired, and refrigerate until firm, about 1 hour.
Break into bite-sized pieces and enjoy.
Ingredients:
Place pie crust in dish and flute the edges.
Stir the flour mixture into the cranberry mixture, then spoon the filling into the shell.
Arrange the pear halves, rounded-sides up, spoke-fashion on top. Place extra walnuts between each, if desired. Brush pears and walnuts with melted butter. I had a bit of extra butter so also brushed the crust edges.
Cool completely. Straight out of the oven, it’s quite liquidy, but once cooled it firms up and can actually be safely transported as needed.
sparecake 